Tasting Arcadia

Episode 29 of Season 3 - Outback Steakhouse

• Karen Mac Nair • Season 3 • Episode 29

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We’re back for a new season of Tasting Arcadia, and we start with a delicious preview of Taste of Arcadia at Santa Anita Park on September 19, a 21 and over food and drink festival built to spotlight San Gabriel Valley restaurants and businesses.
On our first season back, Karen Mac Nair joined by Jaimee Reimer, Managing Partner at Outback Steakhouse Arcadia, and we get specific about what Outback is bringing to the event and why these picks work in a walk around tasting setting.

For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com. 

Follow us on social media. Join us for another episode of Tasting Arcadia.


Event Welcome And Key Details

John Villa Announcer

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an inclusive event featuring food and drinks from the San Gabriel Valley restaurants, all for one price. Come and sample food, wine, beer, and spirits, check out our brand new cars, visit our business showcase booth, smile in our photo booth, and shake it on the dance floor with me, Johnny Via from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 19th at Santanita Park. The fun goes from 2 to 6 p.m. with a special VIP entrance at 1 p.m. Don't forget, this is a 21 and over event. Get your tickets today at TasteFarcadia.com. Now let's hear for our host, Karen McNair.

Karen Mac Nair

Well, hello, everyone. It is time for a podcast. We are welcoming everyone to our third season, Tasting Arcadia. I well, some of you can see me if you're watching on YouTube. If not, we're waving. Um, this is the beginning of a wonderful season of Tasting Arcadia. I am Karen McNair. Thank you, John, for the intro. Um, I am the CEO of the Arcadia Chamber of Commerce, and we are so excited that Arcadia Chamber is hosting another year of Tasting Arcadia. Uh, John shared a little bit and he will share more at the end. But um, Taste of Arcadia is September 19th. It is at Santa Anita Park. You can get all the information at taste of Arcadia.com. Um, tickets are on sale now. And the goal of this podcast is that you get to know a few of the people who um will be at Taste of Arcadia. You'll get to have some of the information, know some of the great things um about it, and buy your tickets. The goal, motivation, support our our San Gabriel Valley um businesses and restaurants. So we're gonna get started with our episode for today.

Meet Jaimee And Arcadia Outback

Karen Mac Nair

We have Jaimee , who is the managing partner. I was just told the name is also on the door. So as you come off of Huntington, you walk in the front door, you can see Jaimee's name as a managing partner of Outback Steakhouse. The Outback Steakhouse for us is our local Arcadia. Um, we'll talk more about that, but it's our Arcadia Outback Steakhouse. So, Jaimee, welcome. Hello, thank you for having me again. This is your third year. Yay! Round of applause. Round of applause, clapping, clapping. Third year on our podcast. And we hope each time we get to know a little bit more. There, yes. Um, I enjoy lunch at Outback, I'll be honest, on Wednesdays are my favorite. Um, there are many times and I go, and it's so great, which we'll learn about some of the things today. But your menu keeps the stability, but also makes changes. We have our favorites, we love our steaks, but yet there's so much more. So we're excited to get to know a little bit about it today. So tell us about our local Arcadia Outback.

Jaimee Reimer

So we're located on 166 East Huntington Drive, um, obviously in Arcadia, California. Uh code will be 91007. Um, ours are we open at 11 o'clock every single day. So if you're a lunch person, definitely come on by. Um, it is a really great place to come grab just like a little snack, you know what I mean?

Karen Mac Nair

Yes, I love it. Uh-huh.

Jaimee Reimer

Especially if you're, you know, you need something substantial, feeling, you know. Right. Uh, something that'll get you through the day. Um, and then Monday through, I'm sorry, Sunday through Thursday, we close at 10 o'clock. And then Friday and Saturday, we close at 11.

Karen Mac Nair

Wow. Yeah. So you have a great little bar area too. So this is a place which you can come one person, sit at a bar, two people, you can have friends table, you have beautiful round tables, six to eight people. Yeah. So people, families of all sizes, individual people. Yes, definitely. Come by.

Jaimee Reimer

Definitely. And also, I'm like, if you're by yourself when you come up to our bar, we have a lot of bar regulars there. They're so friendly and awesome. I'm like, I sometimes I walk in for like my night shift, and I'm just like walking into a party, and I'm like, I'm like, how do they know all each other like each other? And like, they're like, so I don't know. I just met them like 10 minutes ago, you know?

Karen Mac Nair

You're like, meet me at Outback. Yes. That's so funny. Um, anything exciting happening this year?

Jaimee Reimer

Um I mean, besides Taste of Arcadia, which was what we're really, really excited for. Um, last year was a really big hit. The year before, um, which was the first year after uh COVID, was it was just so fun. So we're we're gearing up for it. We're excited. Um, I've got like three people who like really, really want to volunteer and be there with us this year. So it's gonna be really, really fun.

Karen Mac Nair

Oh, good. Um, we always love your staff because they do get so energetic and excited while they're there. It just makes our time so much more fun. And we love that you are always excited to come to taste um and just to highlight your business.

Fan Favorites Worth Ordering Again

Karen Mac Nair

Um, let's talk a little bit about the food, because that is the point of the podcast. Um, any of your favorite dishes that you have?

Jaimee Reimer

So actually, I'm like the Alice Brings chicken is probably on my like top, well, I've got like 50 items I love there, but it's definitely on my top 10. Um, probably in my top three as well. Um, it's a grilled chicken breast. Uh, we smother it in honey mustard, we put mushrooms on there, bacon, um, and then we melt cheese over the top of it. So I'm like, it's so, so good. It's a little sinful, but honestly, it's not, I was like, it's not terrible for you, you know? So I'm like, you've got the the mushrooms in there. You've got no, it looks good. Yes. Um, so definitely one of my favorite items for sure.

Karen Mac Nair

So if you're watching us, um, we have it for tasting, which we'll taste in a little bit. We won't taste yet. Jaimee's ready to jump in. But not yet. We're gonna wait for a few minutes. First, I want to talk anything new on the menu. What are

New Menu Updates Guests Asked For

Karen Mac Nair

new things that are?

Jaimee Reimer

Yeah, so we actually um we just rolled out um a new recipe on our mac and cheese. It's now a bacon mac and cheese. Um, the sauce on it is like so, so creamy.

Karen Mac Nair

Oh my goodness.

Jaimee Reimer

It's so delicious. And then we top it with this like seasoned bright crumb. Uh-huh. And then, of course, bacon. Nothing can't go wrong.

Karen Mac Nair

Oh my gosh. Okay, so it's like the song. These are a few of my favorite things when you have mac and cheese, bacon all smothered together. Yes. And it's served in a warm dish. Is that? Yeah, yeah.

Jaimee Reimer

So the skillet is really toasty when it comes out. So I'm like, it's super hot. I'm like, and then just the creaminess of the cheese sauce. It is like absolutely amazing.

Karen Mac Nair

Okay, we're excited about that. Anything else new? I heard there was a cowboy butter.

Jaimee Reimer

Yeah. So right now we have a limited time offer. They're um, we're calling them backyard barbecue combos. Okay. Um, and they're really awesome combos. So it's like a steak and ribs, you can do a steak and chicken. We've got a steak and shrimp option. Um, but they're all they're all come topped with this uh cowboy butter. And it's like this season smoky, like just total mommy mouth yums.

Karen Mac Nair

I love that for the summertime because whenever I that just reminds me of like a campfire and everybody sitting around and having your picnics. Ugh, sounds delicious. It is. Um, okay. Anything else? I heard there was another side, but I don't want to give it away.

Jaimee Reimer

We did put it on. Um, and it's funny because people always ask us if we have this, and we always have to tell them no, but we can say yes now, which is so exciting. So we have a parmesan corn, which is oh, it's so amazing. Like it's creamy. Um, and we top it with some parmesan cheese, so it's got you know that cheesiness in there. Um, it is absolutely fantastic. I'm usually not a big corn person, uh-huh. Um, but I find myself ordering that a couple of times a week now.

Karen Mac Nair

I love it. Okay, speaking of ordering things a couple times a week, we still have our classic bread that is

Secret Raspberry Butter On Brown Bread

Karen Mac Nair

served. Yes, delicious bread and that delicious butter. Yes.

Jaimee Reimer

There's a secret butter, actually.

Karen Mac Nair

No. Yes Jaimee, tell me about it. What is a secret butter?

Jaimee Reimer

There's a secret butter. It actually started um with Outback servers and the staff members uh kind of making it for themselves as like their little, you know, grab and go meal. Um, but we call it raspberry butter. Ooh. It is phenomenal. Um, definitely ask for it if you're in. It is amazing. It is on a sweet side.

Karen Mac Nair

Okay.

Jaimee Reimer

But it pairs with that brown bread so, so well. It is to die for. Okay.

Karen Mac Nair

So just ask for the secret raspberry butter, yes. Sounds so good. Okay. Um, I what is the inspiration do you feel like for some of the changes or the things are happening, keeping the classics? What help inspires everything?

Jaimee Reimer

I'm pretty sure what happened was is they were listening to our guests. So the guests, um, you know, they they love our staples, you know, our onion soup, our sirloins, you know, our baked potatoes, those will never go away, you know. Um, but then you get something where the mac and cheese, where, you know, we were getting a lot of feedback on it, and that it was just, it was too many different types of cheeses and all this kind of thing. Um, they wanted it creamier, they wanted bacon on it, you know. So I think the higher ups are just like, you know what, we can do that for sure, you know? Um and they took it to our test kitchens and what they came back with, I'm I'm super excited about.

Karen Mac Nair

I love that we can express our opinions because sometimes you feel like higher-ups don't always hear what we have to say, especially that we have to take surveys on things now, and and you're like, do I need to do this? But if it's making change and making the customers really get what they want, that's phenomenal.

Jaimee Reimer

No, it's absolutely, I tell guests all the time, I'm like, please give us your feedback. It's how we do get stuff to change and stuff in that guests really, really like. Right. That's what happened with the corn. We've gotten so many requests over the years for corn, and finally they have given it to us. Yay! And it is it is awesome.

Karen Mac Nair

I love that. Um,

Toy Drinks Plus Zero Proof Options

Karen Mac Nair

okay, so we also have some drinks in front of us, and I have, which may be a silly question, but what's up with the toys? What's up with the toys and our drinks?

Jaimee Reimer

So I'm like, Alpac actually started doing toys and the drinks. Uh, we started with our little, our little shark here for our Aussie Jazzy, which we actually have back right now. Okay. And they gave us a new shark. It's a hammerhead. Okay. It's really, really cool. Um, so it all started with the Aussie Jossie, and then it's kind of just snowballed into um into this collection now. So we've got koala duckies, we've got crocodiles, we've got um platypus, which I don't have right now. I'm like, there's kangaroos, I'm like, there's all sorts of different toys. Um, we've actually had a lot of guests that have been collecting them.

Karen Mac Nair

Oh, I love that. We all love a good collectible. And they're all branded, I see, at the bottom of this little alligator.

Jaimee Reimer

I'm like, it's great. The ducks, I think, have about like four to five different colors. The sharks have a couple different variations, the crocodiles are a couple different colors. It's it's fun. I had a lady, she brought in her full collection, and I thought it was her daughter's like play toys until I opened it. I'm like, oh my god, these are all outback toys. And she's like, I drank every single one of those cocktails.

Karen Mac Nair

Oh my gosh. So I do have a question then. So it was inspired. I felt like it was a shark week. Was it a shark week?

Jaimee Reimer

I'm not sure if it was a shark week.

Karen Mac Nair

I do know that um they were just having really a lot of fun with the name Ozzy Jossie. Okay, that could be it. It could be my memory, just trying to come up with a reason. But you can have it in a drink that has alcohol, but also without alcohol. What else? Okay, perfect.

Jaimee Reimer

You know, obviously they love the toys as well. Right. Um, so all of the drinks that have a toy have a non-alcoholic version. So if you want a toy and you don't want to share with your child, you can get one for them as well.

Karen Mac Nair

Right. So check it out. Um, follow them on Instagram. When you get to the restaurant, make sure you look at your menu because there will probably be a drink that has some kind of plastic adorable toy. And we have a few sitting in front of me, and that's what made me ask. Like, just this little alligator. He's cracking me up or crocodile. Is he a crocodile? I don't quite know the difference. Crocodile. Is it crocodile? Okay, I'll get better at that. Um,

Community Support And Staying Busy

Karen Mac Nair

so this year, business, anything you feel like you're proud of as a manager, you're proud of in your company, your store.

Jaimee Reimer

I mean, I'm just I'm happy that we're still uh rocking with the same volume. Um, it's I've seen a lot of other places kind of take down, slow down a little bit, but I feel like um because of our regular base and just because of how great the staff is with our customers, I feel like we've been, we've been busy throughout even our our slower times, right now, which is just awesome. And that's you know, that's a thanks to the community coming out and supporting, which is really, really awesome.

Karen Mac Nair

Right. Well, we're so glad that we're still coming. I encourage everyone to go. Um, it's just a great place to be. And I don't know, just the food is delicious. It's

What Outback Serves At Taste

Karen Mac Nair

time for tasting. Yay! So, Jaimee, tell us at Taste of Arcadia, the whole goal is that we eat. Yes. And drink, but that we leave full. So tell me about what you're taste, what we're tasting today. And and the question is, is this what you're serving at taste?

Jaimee Reimer

Yes. So this is what we'll be serving at Taste of Arcadia. Obviously, we'll have it kind of um chopped up and and put and put uh put into smaller portions that way it's easy to to grab and go and everything like that. That way you can, you know, bruise all the vendors and everything like that. Um, but we're gonna be featuring our Alice Springs uh uh chicken, our uh wedge salad, which we are famous for. Um I haven't seen a wedge like ours ever, and I think it's absolutely amazing. Um, and then we'll be featuring our new bacon, mac and cheese, which is my favorite right now.

Karen Mac Nair

Okay, love that. I have a question on the chicken. It's Alice Springs.

Jaimee Reimer

Alice Springs Springs chicken. Yes.

Karen Mac Nair

Okay, who's Alice?

Jaimee Reimer

Uh so it's actually named after um a territory out in Australia.

Karen Mac Nair

Oh, it's a place, not a person. It's not a person. Okay, my bad.

Jaimee Reimer

It's not the chicken, I promise. Okay.

Karen Mac Nair

It wasn't named Alice Springs.

Jaimee Reimer

Okay.

Karen Mac Nair

So it's a place that is in Australia.

Jaimee Reimer

It's a place that's in Australia. Okay. So we actually a few of our items are named after uh different places in Australia just to keep within the theme, which is you know. Oh, nice, which is super fun. Yeah. It's also great when people try to print out something and you're like, it's don't worry, I eat you know, even like Alice Springs. Well, like we have uh uh our towomba salmon, and so when people go to print out, they're like, ah, and I'm like, it's toowamba. They're like, okay, yeah.

Karen Mac Nair

Oh, that's funny. Okay, so should where would you like us to start? Which dish?

Jaimee Reimer

Let's start. I guess maybe let's start with salad first. Okay. So work our way through.

Karen Mac Nair

Just like at the restaurant.

Jaimee Reimer

Yeah.

Wedge Salad Tasting And Why It Works

Jaimee Reimer

So this is our uh our blue cheese wedge salad. Um, it's got uh they do a little seasoning on the lettuce.

Karen Mac Nair

I'm showing the camera. Go ahead.

Jaimee Reimer

Uh they put a little seasoning on the lettuce before they even dress, uh dress the wedge. And then it's got blue cheese dressing, we've got some onions, we've got some tomatoes, we've got some bacon. Um, and then they do a nice little balsamic drizzle um over the top of it. And I'm like, just something about, you know, the blue cheese with the onion, with the uh balsamic. I'm like, it's just so, I don't know, refreshing. And I always feel like taste gets a little toasty. So it's always nice to have a little something where you can like kind of have a refresher with, you know.

Karen Mac Nair

Right. I must compliment too. They're cherry tomatoes and they're sliced in half and they look delicious. So the lettuce, I don't know if you can hear me cutting the crunchy.

Jaimee Reimer

Crunch, crunchy.

Karen Mac Nair

It's crunch, crunchy. Okay, so I'm gonna take a bite. Here we go. First bite of the tasting arcadia podcast season. Where you are allowed to choose on a podcast. That is delicious. The basomic is very good.

Jaimee Reimer

Isn't it wonderful? And it doesn't take a lot for it to really get in there. I just feel like it like wraps all of those flavors and like has a nice little bell on it, you know?

Karen Mac Nair

It really does. I'm gonna take one more. I feel like with the red onion, that also adds great flavor.

Jaimee Reimer

Right? Just a nice little like pow.

Karen Mac Nair

You get it in there. Wow, that was really good.

Jaimee Reimer

Yes, and super refreshing. I know I like from past years in taste, it's been it's been on that toasty side. So something like that's just refreshing, you know? Right.

Karen Mac Nair

Which is absolutely we were talking about the weather when you came in.

Jaimee Reimer

Oh, yeah.

Karen Mac Nair

We were off camera. But it is a warm summer day, and this would be wonderful.

Jaimee Reimer

Yes, and it's a great lunch. I'm like, when you come in and you use something small, something refreshing, but filling, I'm like, I probably get through about half of this. I have to take a break and then come back for the other half, you know?

Karen Mac Nair

With your bread and butter.

Jaimee Reimer

Yes.

Karen Mac Nair

Is now what I've learned. Okay, so what's the next one?

Jaimee Reimer

Uh,

Alice Springs Chicken And Kid Quesadilla

Jaimee Reimer

next up, let's do our Alice Springs chicken. Okay. We actually Hello Alice. Yes, hello, Alice. We actually do a quesadilla version of this as well. Okay, describe that to me. Um, so it's literally it's this chopped up and put into a quesadilla. Really? Yes, and it is fantastic. And it's one of those things where when you have like a picky eater, like a kid, and like they're kind of like, no, I don't know, like I don't like this, I don't like that. Um, it is a fan favorite with kids. They absolutely love it. And it's funny because kids usually don't like mushrooms, or like, you know, when you get into a big piece of chicken like that, they're like, no, it's healthy, you know. But you throw it in a quesadilla and they're like just devouring it. Wow. Awesome. And it is on our lunch menu, which is okay cool.

Karen Mac Nair

So that's the chicken, the mushrooms, the bacon, and then the cheese baked on top.

Jaimee Reimer

The cheese is the quesadilla part.

Karen Mac Nair

Oh, for that, for the quesadilla part too. We had talked something about mustard sauce. It's a honey mustard sauce. Okay, I'm gonna chew while you describe this.

Jaimee Reimer

Yes, so our honey mustard is made in-house. Um, and it's for me, it's not like a traditional honey mustard. It doesn't carry over so much sweetness like a lot of honey mustards do. It's really, really nice and creamy, but you do get a little bit of the sweetness on the end, you know? Yeah, but it's not overpowering, which is super wonderful.

Karen Mac Nair

I feel like it's just a good flavor, but I can even like taste the pepper, like the seasoning on the chicken, yeah, which is so great.

Jaimee Reimer

No, it's fantastic. And it's funny because I've never been a big fan of mushrooms, and then I started eating the Alice Springs chicken, and I was like, I like mushrooms, they're really good.

Karen Mac Nair

I think because they're not a standalone, they're just adding to the flavor. Sometimes when mushrooms are standalone, it you need to create the buttery goodness of them.

Jaimee Reimer

Right, right.

Karen Mac Nair

Um, but with this, it's all together. Sorry if everyone's listening. I'm trying to talk and chew. Chicken was a little hard to chew. Can we jump into my drink so I can have a drink? So, and then we'll go to the um the bacon mac and cheese. Bacon mac and cheese.

Jaimee Reimer

In front of you, you've got a blueberry lavender lemonade. Um, this one does contain alcohol, but we are able to do it as a non-alcoholic version as well. Um, I think for summertime, it's just something that's super light, super refreshing. But the lavender in it is just not, it's not overpowering, but it gives it just a really, really nice floral note on the back end.

Karen Mac Nair

Right.

Jaimee Reimer

Which is wonderful.

Karen Mac Nair

Okay, I'm taking my second sip. Sorry, I needed one for my chicken. Okay, so here it is. Okay, and it's a hint of lavender. Right. That is probably like the third flavor you taste, not the first, which is nice. Definitely raspberry, then lemon, then lavender.

Jaimee Reimer

It's very refreshing.

Karen Mac Nair

Delicious. What kind of alcohol isn't?

Jaimee Reimer

Uh it's a vodka-based drink. Oh, nice. Yeah, yeah. So that's super light, super refreshing, great for summertime. Um, and then in front of me, I've got uh, it's called a uh dragonberry burst. Um it is uh one of our newer non-alcoholic drinks that we featured um on our menu. And uh we actually did this last year at Taste of Arcadian. It was a really, really big hit. Oh, good. Um and especially for those people who don't drink, yes, um, it is a great and wonderful non-alcoholic option. Um I I feel like even as an adult, I feel like if you told me there was liquor or no liquor in there, I would still think it's a cocktail, you know?

Karen Mac Nair

Right. No, I appreciate that because that's a big question that comes up for Taste of Arcadian when people purchase tickets is are are there drinks that do not contain alcohol? Yes. And this is definitely one of them. It's looks delicious. May I taste it?

Jaimee Reimer

Yeah, yeah, yeah. Please, please, please, please.

Karen Mac Nair

It's on the other side of the table. That's why I'm asking. Just for those who are listening, I'm gonna take a sip. I see a strawberry and a lime. Love that.

Jaimee Reimer

It was it was such a big hit last year, and it's just nice for like, you know, I'm like, I love a good cocktail like anybody else, but sometimes you just need a refresher. Yeah, and especially when it's hot outside, you just want to be able to like drink something and you know, no, it's good.

Karen Mac Nair

I'm definitely the strawberry and lime flavor in it with a little sparkle, like a little soda water sparkle in it. I'm tingling my hands just to explain. Okay, perfect. Woo! Awesome.

Jaimee Reimer

And then we'll move on to our bacon mac and cheese.

Bacon Mac And Simple Customizations

Jaimee Reimer

Okay. So this is our new recipe for a mac and cheese. Um, and like I said, it is so, so creamy. I know for the people who are listening, you can't see you know how creamy that is. But um, I when we got this in, I was just like, I'm obsessed with the sauce. I want to smother everything in it.

Karen Mac Nair

It's good dipping with the bread. Okay, it looks just my mouth is watering.

Jaimee Reimer

Oh, it's so good. It's so so good. The seasoned bread brown that's on top just gives it a nice little flair. I'm like, bacon, how can you go wrong with bacon?

Karen Mac Nair

And I want to describe to everyone too. When she says bacon, they are it's sprinkled with bacon.

Jaimee Reimer

Yes.

Karen Mac Nair

Which it's it's nice because then in your bite, it's got a crunch to it, but it's not overpowering.

Jaimee Reimer

Well, and if you can't eat bacon or don't do pork, we can do it without it as well. Okay.

Karen Mac Nair

And I feel like even as we talk about the salads and the chickens and everything, everyone has their own style and flavor of things they like and don't like. Yes. And you, you and your team at Outback are very good about being able to remove things. Yes.

Jaimee Reimer

So that we can take things away, we can add things on. Um, if there's like dietary issues and stuff like that, I'm like, we're we are able to do almost anything, which is really, really awesome.

Karen Mac Nair

Yeah, that is nice.

Jaimee Reimer

Yeah, especially for people who, you know, like I know some people just don't do pork at all. I know some people like don't like blue cheese, but I'm like, if we do the wedge salad with ranch, it's still delicious and it's still refreshing like that, you know? Um, so it's one of those great things without back because of how great our chefs are in the back, um, and how great our service team is with communicating those needs. Um, we honestly can make you almost anything, you know?

Karen Mac Nair

Right. Well, and I think I would say thank you to you and your team because that's why people keep coming back. That's why, because it's um the flavors that you're looking for and the foods we desire to have. Yes, you and your team are very good at making sure that the guests all receive it very well. Well, Jaimee, did I miss anything?

Where To Listen And Get Tickets

Karen Mac Nair

Is there anything else you want to share with us about outback?

Jaimee Reimer

No, I think that's everything. I'm just really looking forward to Taste of Arcadia. I feel like this is gonna be such a wonderful year.

Karen Mac Nair

Yay, I love that. Thank you for the encouragement because we're starting the planning and selling the tickets. So that brings us to the end of our episode. So I want to thank everyone for listening. Um, continue to listen. We have new episodes coming up on our um uh YouTube channel, um, iHeartRadio, uh Apple music, I'm trying to think on the fly. Anywhere you listen for your podcast, Spotify, go ahead and look for the rest of the Tasting Arcadia Podcast. And if you'd like to buy tickets, get them early. There is an early word special. Um, go to taste of arcadia.com. So, John, go ahead, take it away.

John Villa Announcer

Thank you, Kara, for another great episode. You can hear us on YouTube, Apple Podcasts, Spotify, Amazon Music, and iHeartRadio. Don't forget, join us on September 19th at Santanita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadia.com. Thanks again for joining us for Tasting Arcadia. We'll see you at the Taste.